Ham Bread (Ines)

Basic dough recipe:  White Bread, Betty Crocker’s Cookbook

Dissolve and wait 10 minutes:
- 2 packages yeast
- 3/4 cup water
- 1 Tbs. sugar
Stir in:
- 2 cups milk
- 1 Tbs. sugar
- 3 Tbs. butter or shortening
- 1 Tbs. salt
- 7-8 cups flour
Knead until smooth and elastic, about 10 minutes.

Place in greased bowl, cover and let rise for 1 hour. Punch dough down, divide into halves to make two loaves. Roll each half into rectangle and layer with:
- 1 1/2 lb ham
- olives and raisins.

Roll up (like a jelly roll), press in ends of roll.  Prick top with a fork, and grease top. Allow to raise one more time, about 1 hour, place in oven at 425° for 30 minutes.

Spanish Easter Rosquillas (Maria)

Makes about 35 rosquillas – depending on size

Boil milk with 2 Tbs cinnamon.
In a big bowl mix oil, sugar, salt and boiled milk+cinnamon.
Add the eggs, previously beaten.
Add the flour and the baking powder.
If the dough is sticky, continue adding flour until the dough does not stick to your hands.
Work on the dough on a lightly floured surface until it is elastic.
Shape the rosquillas, into small doughnuts.
There are two ways to cook them:

1. OVEN:  Preheat the oven 360º.  Bake the rosquillas on a lightly oiled tray for 30 minutes. Place on a plate with a cinnamon and sugar mixture to coat the rosquillas.

2. FRYING PAN: In a small frying pan heat oil to high.
Prepare 2 plates: one with kitchen paper and one with a mixture of 2 Tbs cinnamon and Tbs sugar.
Fry the rosquillas until they are light brown, and then place them on the paper for a minute. Move them to the plate with sugar and cinnamon and coat the rosquillas on both sides.

In the frying pan the result are more tender rosquillas. In the oven they become more like a biscuit.